1 small/medium head of cabbage (shredded (I use half green cabbage and half purple cabbage))
2 – 3 carrots (shredded or sliced thin)
2 green onions (sliced thin)
1/2 cup mayonnaise
1/2 cup sour cream
2 tbsp white vinegar (you can use white wine vinegar)
1 tbsp white sugar (if you like your coleslaw sweeter, feel free to add more)
3/4 tsp seasoning salt (like Lawry’s)
Instructions
Mix together all of the ingredients. I use a hand blender to make the dressing creamy and smooth. Note: This recipe makes quite a bit of dressing, so add it slowly to the shredded cabbage mixture, and add as much dressing as you need.